Cranberry-Wine Sauce

Ingredients

1 16-ounce can whole-berry cranberry sauce

3/4 cup reduced-sodium beef broth

1/4 cup dry red wine

1 finely chopped shallot

1 tablespoon red-wine vinegar

Salt & freshly ground pepper, to taste

Preparation

Combine cranberry sauce, broth, wine and shallot in a large saucepan. Bring to a simmer over medium-low heat; cook, stirring occasionally, until reduced to 2 cups, about 20 minutes. Season with vinegar, salt and pepper. Serve hot, with pork or duck.